Green is good!

I say any green is good green so bulk up, add it to every dish and call yourself a success! 
 




Lemon Goat Cheese Pasta
1 pound linguini (I used a gluten free egg linguini)
1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
1/4 cup olive oil
1/4 cup pine nuts, toasted
1 tablespoon finely grated lemon peel
2 teaspoons chopped fresh tarragon plus more for garnish
1 5- to 5 1/2-ounce log soft fresh goat cheese log
Fresh lemon juice and salt and pepper to taste 


Cook your pasta in a large pot of well-salted water until it is almost tender, or about three minutes shy of what the package suggests. Add asparagus and cook until firm-tender, another two to three minutes. Drain both pasta and asparagus together, reserving one cup of pasta water.
Meanwhile, combine olive oil, lemon peel, tarragon and goat cheese in a large bowl, breaking up the goat cheese as you put it in. Add hot pasta and asparagus to bowl, along with a couple slashes of the pasta water. Add toasted pine nuts and toss until smoothly combined, adding more pasta water if needed. Season generously with salt and pepper, and lemon juice if you feel it needs a little extra kick.



Stuffed Zucchini 4 Ways

Slice zucchini in half. Slice off the bottom to keep stable. Brush with olive oil and top with garlic or garlic powder. Top with shredded mozzarella cheese, sliced tomatoes, salt and pepper and parsley. Bake 350outil golden.

Spreadable alouette spreadable cheese (pick your favorite variety)
Finely diced red bell pepper (half a pepper)
Panko bread crumbs ( I used vans gluten free)
Olive oil or melted coconut oil

Spread cheese into hollowed out zucchini.
Sprinkle with diced red bell pepper.
Cover each zucchini with breadcrumbs, and spritz with olive oil. Bake until zucchini is cooked and breadcrumbs are golden brown. Preheat oven to 350o

This next recipe comes from Family Circle Magazine. They did it just a little bit differently, but I actually loved the technique. 

Middle Eastern Stuffed Zucchini

2 zucchini
1/2 tablespoon olive oil  
1/2 yellow bell pepper, seeded and chopped 
1/2 medium-size onion, chopped 
1 clove garlic, finely minced 
1/2 pound ground chicken 
1 heaping tablespoon cup golden raisins 
1/4 teaspoon salt 
1/8 teaspoon black pepper 
1/8 teaspoon ground cinnamon 
1/4 cup shredded cheddar cheese 
1-1/2 tablespoons toasted pine nuts

Slice your zucchini in half, hollow out the flesh and set aside for another recipe. Place your zucchini in a glass baking dish upside down. Pour 2 tablespoons of water into the bottom of the dish and bake at 375o for 10 minutes. While the zucchini is baking, heat a skillet and add chicken, onion and garlic and saute until chicken is cooked through. Remove pre baked zucchini and set aside. Season your chicken mixture with cinnamon, pepper and salt. Remove chicken into another bowl and add raisins, toasted pine nuts, and shredded cheddar cheese. Stuff your zucchini and bake again until the tops are golden and cheese is melted.

This next recipe was a little tricky because as I was searching for fun ideas with Sam he said "how about pasta" So we found this image, but there was no recipe attached. It said it was lemony parm pasta, but that was all we had to go on. Now we know that lemon and zucchini is golden and so we played around with the recipe and here is what we came up with. The recipe makes more than you can stuff into two zucchinis, but we reserved the rest for school lunch and even added some hot pasta into a spinach salad with sweet green peas, diced ham and a splash of oil and vinegar dressing.  

Lemon Pasta stuffed Zucchinis
1 large shallot minced
1 tsp coconut oil or olive oil
1 cup parmesan cheese
1/2 cup heavy cream or you can use 1/4 cup half and half mixed with 1 tsp cornstarch
1 lemon zested and squeezed
1 tbsp chopped parsley
1/4 tsp celery salt
1 tsp garlic crushed or from the jar (we used jarred)
2 zucchini, halved and hollowed out
1/2 cup breadcrumbs
1 1/2 cups ditalini pasta ( used gluten free barilla brand)

Bring a large pot of water to a boil, salt the water and add the ditalini pasta. Slightly under cook the pasta. While the pasta is cooking, saute your shallot in oil until soft, add garlic and let it sizzle slightly. This is the time you'd add your gluten free option like cornstarch and half and half, bring to a boil until it thickens. 
Drain pasta and place back in hot pot. Add zest, lemon juice, shallot and garlic mixture along with cream and seasonings to pot. Add panko crumbs and parmesan and mix until completely coated. Spoon pasta mix into your hollowed out zucchini and sprinkle with salt and pepper on top. You'll want to bake them on a rack or up on top of some tinfoil. Pour a couple tablespoons of water into the pan and Bake at 375o until golden.




Have you tried this before? It's new to me, but Sam recently had a snack at a friends house called "sour patch grapes". It's easy and fun and it gets him to eat green grapes so win win. 


All you need to do is take a zip-lock bag and add green grapes with a few scoops of melon or watermelon flavored Jello mix. Close the bag and shake so that the grapes are evenly coated with the Jello mix. Once they are coated, place the bag in the freezer for at least 30 minutes.

Remove the grapes from the freezer and dig in. They don't last long.

Mouthwatering Mediterranean

 

When I think of Mediterranean food I think of family first and then I think of rich, fresh, salty sweet, light, seasoned and herby. Is herby a word? It's more than a big fat greek wedding, it's healthy, flavorful and abundant.

Some of the earliest recipe books were Greek and Roman. The gathering of ingredients weren't really for the everyday cook, they were for medicinal uses. Many suggest that the Mediterranean diet is the key to health, they might just be right.

Med Orzo Pasta

3 tablespoons olive oil

2 cloves garlic, thinly sliced

Juice and zest of 1 lemon

1/4 teaspoon salt

1/4 cup pine nuts or walnuts ( I used pine nuts)

1/4 teaspoon freshly ground black pepper

4 ounces baby curly kale, finely chopped 

4 leaves of basil, rolled and sliced very finely

1 lb cooked orzo (substitute gluten free pasta, cook according to box directions)

1 cup pitted Kalamata olives, roughly chopped (I get mine from the olive bar at the store)

4 ounces chopped feta or haloumi cheese (you can use feta, I break it up very small)

1/4 cup minced red onion or shallot

1/4 cup finely chopped fresh mint leaves

Bring a pan of water to boiling, add a generous pinch of salt and add the orzo. Simmer for 5-7 minutes, drain when tender and let it cool.
Add the kale and basil to a pan of boiling water for about 30 seconds. Then submerge in ice water for a few seconds, then drain. Dry in some paper towel. This will preserve the bright green color so your salad does not turn a muddy green color after a few hours.
In a food processor, pulse the nuts, garlic, onion and half of your basil and kale until you have a fine mince, adding some olive oil and lemon juice as you go. You might have to do in 2 batches. When you have a green, thick smooth paste. Taste and season with salt and pepper. Should you wish to add feta or haloumi cheese stir it in now.
Add the chopped olives, mint and tomatoes and serve.

This salad keeps very well in the fridge and gets better with age, if it feels like the orzo has soaked up to much or it's too dry, simply add a little bit of lemon and oil and toss again. It can be frozen for later use as well. 

I found this recipe while looking for easy breakfast ideas. You can find the recipe and photo here

Apricots aren't in season, but hopefully you canned some this last fall. If not you can use canned or even use apricot preserves. 

Pistachio Brittle with Yogurt and Apricots

Vegetable oil cooking spray

1 cup sugar

1 cup shelled, unsalted pistachios (or a mixture of pistachios and cashews)

1/2 teaspoon flaky sea salt, such as Maldon or Fleur De Sel

Greek Yogurt, I use Fage

A Drizzle of Honey

Apricots

Lightly coat an 8" square baking dish with cooking spray. In a small saucepan, cook sugar over low heat, stirring occasionally with a silicone spatula or wooden spoon, until sugar melts and turns lightly golden, about 12 minutes. Remove from heat and add nuts, stirring quickly to combine. Immediately pour brittle into baking dish; spread evenly into a 1/4- to 1/2-inch-thick layer and sprinkle with salt. Use a sharp knife to score the brittle into 8 wedges. Let cool completely. Remove brittle from pan and break into wedges. Chop wedges into small pieces.  

 

There is something about Sea Bass that's just so tasty. It's clean and a hearty  and a sweet fleshy fish that stands up well to all sorts of cooking methods. 

Sea Bass with Cherry Tomatoes

1 Shallot, thingly sliced or minced

1/2 lemon juiced

2 garlic cloves crushed

Handful of parsley, chopped

4 basil leaves chopped fine

2 C. cherry tomatoes whole

1 Tbsp full flavored olive oil

1 pat of butter

Fresh ground pepper and course sea salt

 2 Sea Bass fillets (You can also use Halibut)

Season your Sea Bass with salt and pepper and set aside. Heat a non stick skillet and add oil, place all cherry tomatoes into the pan on medium high heat. Season with salt and pepper. Cook tomatoes tossing in oil until the tomatoes start to split their skins and become soft. Add your garlic and lower your seasoned sea bass down into the pan making sure the bass is sitting directly on the skillet. Cook your sea bass on one side, not touching it until it's browned. Usually about 4 minutes. Turn, add parsley, lemon juice and your pat of butter. Sprinkle with your parsley and basil and you're ready to serve. 

This next recipe is fresh and clean. It would be great if you tossed in some crab or serve it up with some goat cheese and dark marble rye. 

Photo and Recipe Courtesy of NyTimes.com

Avo Grapefruit Salad

2 medium ruby grapefruit
1 teaspoon white wine vinegar
Salt
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2 medium Hass avocados, cut in half and pits removed
Fresh chervil

If you don't use chervil, replace it with tarragon or parsley

With a sharp knife, peel the grapefruit down to the flesh, removing all the rind and pith. Cut the sections free, slicing carefully along the partitioning membranes, and set them aside. Squeeze the juice from the membranes. Measure 2 tablespoons of the juice into a small bowl.
Stir the vinegar into the juice, and season with salt and pepper to taste. Whisk in the oil. Taste, and adjust the acid and salt.
Peel the avocado halves and cut them into 1/4-inch slices. Sprinkle lightly with salt. Arrange the grapefruit sections and avocado slices alternately on a plate, and spoon the vinaigrette over. Garnish with chervil, and serve. 

Roasted Grapes and Chicken

 

4 raw chicken breasts 

1/2 tsp and 1/2 tsp of thyme, split 

1/4 tsp dried basil 

1/4 tsp garlic powder 

1/4 tsp salt 

1/4 tsp pepper 

2-3 tbsp olive oil 

1 tbsp butter

1 heaping cup of firm red grapes

1 oz goat cheese

2 tbsp plain greek yogurt

Sea salt and pepper to taste

Preheat oven to 450.

Combine 1/2 tsp thyme, 1/4 tsp basil, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp pepper. Rub all over both sides of chicken breasts. 

Heat a griddle or saute pan (or use an outdoor grill!) over medium heat. Melt 1 tbsp butter and 1 tbsp olive oil, spreading to cover pan. Add chicken and cook for 6-7 minutes per side, or until browned and cooked through. Transfer to a plate, tent with foil, and let rest 5-10 minutes. 

Spread grapes out on a baking sheet. Toss with a tablespoon of two of olive oil. Top with 1/2 tsp thyme, sea salt and pepper. Roast in the oven for 8-9 minutes, or until some of the grapes start to pop. 

Mix goat cheese with greek yogurt until creamy. If desired, add a pinch of thyme for additional flavor. 

To serve: top each chicken breast with a quarter of the goat cheese mixture, then spoon on a quarter of the grapes.